Every year I make a new fudge recipe for the holidays. All fudge is delicious in my opinion but I like to create unique fudge flavors for gifting to my friends and family. Last year I made Chocolate Pumpkin Spice Peanut Butter Fudge {say that three times fast!} and this year I decided to create one of my favorite indulgences, chocolate chip cookie dough. The fudge version is rich and delicious and tastes just like traditional chocolate chip cookie dough but it’s egg free and safe to eat as much as you want! Being a fudge though it is thicker than traditional cookie dough so I wouldn’t recommend going too crazy and eating a whole pan {even though it’s that good}!
Ingredients:
Makes 36 pieces
- 1/2 cup condensed milk
- 1/4 cup heavy cream
- 12 tbsp {1 1/2 sticks} unsalted butter, softened and cubed
- 1 tbsp vanilla
- 1/2 cup brown sugar
- 1 cup flour
- 3 cups powdered sugar
- 1 1/2 cups mini chocolate chips {I used semisweet}
Directions:
- Line an 8X8 baking dish with parchment paper, leaving an overhang on the sides, and spray with non stick spray.
- In a large mixing bowl add condensed milk, heavy cream, and softened butter.
- Using a hand mixer or stand mixer, mix on medium speed until creamy.
- Add brown sugar and vanilla and continue to mix until creamy.
- In a medium bowl stir together flour and powdered sugar.
- Slowly pour the flour mixture into the fudge mix, on low speed, until combined and smooth.
- Turn off mixer and pour chocolate chips in the bowl. Gently stir in by hand.
- Pour into the lined pan, smoothing down the top.
- Cover and refrigerate for at least 2 hours.
- To remove, lift parchment out of the baking pan.
- Peel away parchment and cut into squares and serve.
Note: This fudge can get soft if left out too long at room temp.
I recommend storing it in the fridge until ready to eat.
Line a 8X8 baking dish with parchment paper,
leaving an overhang on the sides, and spray with non stick spray.
In a large mixing bowl add condensed milk, heavy cream, and softened butter.
Mix on medium speed until creamy.
Add brown sugar and vanilla.
Continue to mix until creamy and smooth.
In a medium bowl stir together flour and powdered sugar.
Slowly pour the flour mixture into the fudge mix, on low speed, until combined and smooth.
Turn off mixer and pour chocolate chips in the bowl.
Gently stir in by hand until combined.
Pour into the lined pan, smoothing down the top.
Cover and refrigerate for at least 2 hours.
To remove, lift parchment out of the baking pan.
Peel away parchment and cut into squares {I did 6 rows of 6} and serve.
Store covered in the fridge so it doesn’t get too soft.
Makes a great gift and holiday treat!
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